Fritters made from grated malanga root, herbs and spices, fried until crispy.

A classic Haitian staple, these green plantains are boiled until tender and served alongside eggs, sauces, or meats. High in fiber and starch, they are common in both breakfast and dinner.

Twice-fried green plantains, a popular Haitian side or breakfast item.

Cracked wheat and dried pigeon peas are cooked together in this filling Haitian dish. Seasoned with epis and herbs, it offers deep flavor and is often served with sauce or vegetables.

Starch-based sweet cookie made with manioc flour, coconut, and anise, popular in Haitian bakeries.

Molasses cookie made with cinnamon, ginger, and rich cane syrup, sweet and spicy.

Hearty goat soup-stew simmered with epis, root vegetables and provisions (plantain, malanga/taro, yam, potatoes), carrots, and leafy greens. Varieties: goat cuts (leg, shoulder, or head/foot), optional dumplings; heat adjusted with Scotch bonnet.

Rice and wheat grains cooked with black beans, seasoned with traditional Haitian spices.

White rice mixed with whole corn kernels, giving a rustic taste and enhanced texture.

White beans and djon djon mushroom rice for a unique earthy and creamy fusion.

A traditional Haitian dish where rice is simmered with dried pigeon peas in a seasoned broth. It’s a rustic, hearty variation of the classic rice and peas, often paired with meat sauce or fried plantains.

Rice and red beans, a classic Haitian dish seasoned with epis and typically served with meats.

Fudge-like Haitian dessert made with layers of sweet condensed milk, vanilla, and cocoa.

Haitian spaghetti served with sliced hotdogs sautéed in tomato sauce and spices. A beloved quick meal.

Simple Haitian-style spaghetti served with boiled eggs. A filling and easy-to-make meal for breakfast or supper.

Classic Haitian spaghetti served with sunny-side or over-easy fried eggs. A delicious combination of protein and carbs.

Griyo is a beloved Haitian dish made of pork shoulder marinated in epis, citrus juice, and spices, then slow-cooked and fried to golden perfection. Crispy on the outside and tender on the inside, it's often served with bannann peze and pikliz.

Large fish (e.g. snapper) marinated in epis and citrus, fried until crisp.

A creamy Haitian beverage made from blended soursop and milk, sweetened and chilled to perfection.

A naturally sweet and nutritious juice made from ripe papaya, often served chilled for breakfast.

Assorted fried meats and sides (e.g., griot, chicken, banann peze). Varieties: add tassot (goat) or beef; sauces of beef or goat are interchangeable.

Boiled ripe breadfruit with creamy texture and subtle sweetness, served often with sauces or fried accompaniments.

Haitian-style mashed vegetable medley combined with tender turkey, a light and flavorful protein-packed meal.

A refreshing Haitian lemonade, lightly carbonated and sweetened with cane sugar. Often flavored with lime or lemon zest, sometimes served in glass bottles. Varieties: homemade or bottled.

A beloved Haitian dessert made with mashed sweet potatoes, coconut milk, spices, and brown sugar. This baked pudding is rich, moist, and naturally sweet with hints of cinnamon and ginger.

A fiery mix of shredded cabbage, carrots, and peppers pickled in vinegar with spices. Served as a condiment.

A creamy potato salad with mixed vegetables, mayonnaise, and sometimes beetroot or eggs. Served cold.

A rich and savory sauce made with stewed turkey pieces, Haitian epis, tomatoes, and herbs, typically served over rice or root vegetables.

A Haitian delicacy, conch is cooked slowly in epis, garlic, peppers, and tomato paste to produce a bold, savory sauce.

Pumpkin soup with chunks of beef, infused with Haitian herbs and thickened with pasta.

A hearty and flavorful pumpkin soup, simmered slowly to bring out its natural sweetness. Tender cuts of goat meat blend harmoniously with fresh carrots and soft potatoes, all seasoned with a delicate balance of Haitian spices and herbs. This comforting dish is rich, nourishing, and a true taste of tradition.

Goat meat marinated and fried until crispy—rich and flavorful Haitian special.